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Hard Lemonade

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Golden Sun God

NewBee
Registered Member
Apr 1, 2011
52
0
0
Redmond, OR
I'm trying my hand at a hard lemonade using the JAOM method here. My recipe is as follows:
1 Meyer Lemon
179 g white sugar
Dash ginger powder(didn't measure)
Water to fill 20oz bottle
1/2 packet bread yeast

I cut the lemon up and added the lemon, all the juice and the seeds on top of the sugar, added the ginger powder, half the water and shook until it was all dissolved. Then I added the yeast and the rest of the water, shook about 2 minutes, then put the balloon on. It has been about 11 hours since then at about 65-70F and it still hasn't started fermentation. Will update periodically.
 
Cechk the ph, lemon juice alone is highly acidic and can make a yeast start-up very difficult.

If you don't have any way to check the ph, I'd add some potassium carbonate and then see what happens.
 
There's a recipe on here that calls for 25/75 orange juice to lemon juice I think, to cut the acidity. I have made this, plus variations, and they all take about 6 days to start showing activity for me.
 
I didn't notice when mine started going but I was sometime after 11AM and 4PM, reason I was sleeping for my graveyard shift :sleepy2:
Echostatic said:
they all take about 6 days to start showing activity for me.
Click to expand...
What size do you make? I think that might have something do with with how long it takes. for yours to start.
 
I have one concern though mine took awhile to get going then when I shook it to aerate it, it stopped and hasn't started again. Any ideas why?
 
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